Scotch Egg

Introduction & method

Scotch eggs are the perfect snack, or served as part of a picnic or light lunch. A boiled egg wrapped in sausage meat and fried or baked. Yummy!

Cook the egg

Your egg should be at room temperature, and if you leave it lying on its side for a few hours before starting, that will help to centre the yolk. Place the egg in a small saucepan and cover it with cold water. Stir in the bicarbonate of soda (this helps make the egg easier to peel). Bring the water to the boil, then remove it from the heat, cover it with a lid, and start a timer. Leave it for 5-6 minutes for a soft-boiled runny yolk, or 10 minutes for a firmly set yolk. As soon as the time is up, remove the egg and put it into a bowl of iced water - this stops the egg from cooking any further, and prevents the formation of that greenish-grey ring around the yolk. You need to leave the egg in the cold water for 10 -15 minutes, until it is cool enough to handle.

Prepare the sausage meat

If you are using meat from shop-bought sausages, just remove it from the skins. You want 100-120g (3-4 ounces) for each egg. If you are making your own sausage meat, mix a teaspoon of the seasoning mix with the pork mince, breadcrumbs and 1-2 tbsps cold water, working it well until you get quite a smooth texture.

Form the meat into a ball and put it in the fridge.

Wrap the egg

Peel your egg and pat it dry(ish) with kitchen paper. Roll out a quarter of the sausage meat into an oval that's about 3 times longer and wider than the egg. Roll the egg in flour, then place it into the centre of the rolled-out meat. Carefully fold the edge of the meat over the egg, and then rub the edges together until you cannot see the joins. You may find a little bit of cold water makes this easier. Coat the meat all over with beaten egg, and then roll it in the breadcrumbs until it is evenly coated. Repeat the egg and breadcrumb coating to give it a nice crispy crunch.

Cook it

Heat a pan half-filled with oil on medium heat. When you can just see tiny ripples appear on the surface of the oil, lower your egg in. Keep it moving during the first few minutes to stop it sinking to the bottom and scorching. After 10-15 minutes, the breadcrumbs will be golden and the Scotch egg is cooked.

Yum

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Scotch Egg on YouTube.

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Ingredients & Info

FOR THE EGG

120 grams sausage meat

1 medium egg

1 tsp bicarbonate of soda

FOR THE COATING

1 egg, beaten

1 tsp plain white flour

20 grams breadcrumbs

PLUS

You will also need oil for frying. If you are making your own sausage meat, use minced pork shoulder, and half a teaspoon of a seasoning mix comprising equal parts salt, finely ground white pepper, 2 parts sage or thyme and half a part curry powder.

Makes 1 Scotch egg
Prep time: 10 minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.

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